Arugula and Peach Salad with Pecorino Romano and Crunchy Almonds
1 bag baby arugula
2 peaches, peeled and sliced
¼ cup sliced almonds
1 Tbsp butter
Zest and juice of one lemon
1 small shallot, minced
1 tsp dijon mustard
¼ cup olive oil
¼ cup shredded Pecorino Romano cheese
Salt and pepper as needed
In a small pan melt the butter and add the almonds. Toast over medium heat, mixing constantly, until the almonds are slightly browned and crunchy. Season them with a sprinkling of salt and pour them out of the pan onto a plate to cool.
In a small bowl combine lemon zest and juice, shallot, mustard, and olive oil, Whisk gently to combine.
In a large salad bowl combine the peaches and arugula. Toss together with the dressing, the almonds, and the cheese. Season to taste with salt and pepper if needed. Serve immediately.